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M.Sc. DISSERTATION (FOOD SCIENCE) FOR BOYS

LIST OF THE MS DISSERTATION IN FOOD SCIENCE FOR BOYS

S.No.

Title of the Dissertation

Student Name

Supervisor Name

Year

1

Evaluation of the extent of implementing hygienic regulations in fast food restaurants in Riyadh city and a study of the prevalence of microbial contamination of some meals prepared in them

Abdulhameed Ahmed Algrah

Dr. Ibrahim Saad Al-Mohizea

1421 H

2

Effect of traditional cooking methods on the formation of polycyclic Aromatic Hydrocarbons "PAH" on goat meat

Abdullah Ibraheem Alsadhan

Dr. Ibrahim Abdulrahman Al-Sheddy

1419 H

3

Effect of Combined Treatments on the shelf-life of Chilled Chicken Breasts

Abdulrahman Hamad Bin Masood

Dr. Mossfer Mohammed Al-Dagal

1425 H

4

Effect of Microwave Oven Heating on Oxidative Stability of SSome Oils And fats

Faaiz Abdulhameed Matlagaito

Dr. Abdulrahman Saleh Al-Khalifa

1418 H

5

(Chemo physical and Biological Properties of Honey Produced in Saudi Arabia and the Effect of Heat Treatment on Some of These Properties)

Ibraheem Abdullah Aloraifi

Dr. Abdulrahman Saleh Al-Khalifa

1419 H

6

Growth and Viability of Lactobacillus acidophilus and Bifidobacteria in Carbonated Fermented Acidophilus milk

Jamal Mohammed Khalid

Dr. Hamza Mohammed Abu-Tarboush

1426 H

7

Effect of Gamma Irradiation on Pesticides Residues (Lindane and Malathion) in Aqueous Solutions

Kamal Saad Alhamad

Dr. Hassan Abdullah Al-Kahtani

1428 H

8

Study of Some Nutritional and Functional properties of Al-Samh (Mesembryantbemum forsskalei Hochst) Seed Products

Mahdi Ali Alkhtani

Dr. Salah Abdulaziz Al-Maiman

1428 H

9

Detaction of Refrigarated-lrradiated Chicken and Dosek Assessmant of Abeorbed Dose in Bones During Storage Using Electron Spin resonance (ESR) technique

Mohammed Ali Alnaser

Dr. Hassan Abdullah Al-Kahtani

1419 H

10

Effect of Packaging Type and the Addition of Sodium Acetate on the Shelf-Life of Chilled Camel Meat

Mohammed Hamad Aljaser

Dr. Ibrahim Abdulrahman Al-Sheddy

1425 H

11

Flour Characteristics of Hard, Soft and Durum Wheat Cultivars Grown in Saudi Arabia and the Effect of Blending on their Performance

Mohammed Saleh Alamri

Dr. Hassan Abdulaziz Al-Mania

1418 H

12

Growth, Viability and Proteolytic Activity of Bifidobacteria in Whole Camel Milk

Moshrif Awad Alruaily

Dr. Hamza Mohammed Abu-Tarboush

1418 H

13

Nutritional value, Some Functional Properties and Electrophoretic Profile of Ostrich and Camel Meat Proteins

Naser Abdulateef Alshabeeb

Dr. Hamza Mohammed Abu-Tarboush

1424 H

14

Properties of Date Syrup oncentrated by Microwave or Rotary Evaporator or Boiling and Stored at Different Temperatures  

Saad Khalaf Almutairi

Dr. Mohammed Saud Al-Jasser

1427 H

15

Microbial Quality and Safety and Shelf Life of Chilled Shrimp from Main Wholesale outlets of Saudi Arabia

Saleh Mohammed Alkhalifah

Dr. Mossfer Mohammed Al-Dagal

1419 H

16

The use Hazards Analysis Critical Control Points concept to study the Microbiological Hazards of chiken shawarma

Yousif Abdullah Alolait

Dr. Ibrahim Saad Al-Mohizea

1421 H

17 Estimation of Polycyclic Aromatic Hydrocarbons (PAHs) in Cooked Chicken Meat Mohamed bin Saleh Al-Muqbil Dr. Ibrahim Al-Sheddy 1429 H
18 A Comparative Study on the Ability of some Starter Cultures in Increasing in the Level of conjugated Linoleic Acid in Cow and Camel Milks Adel bin Mohammed Al-Khdier Prof. Abdul Rahman Al-Saleh 1430 H
19​ Polymerase chain reaction for detection of Salmonella and Campylobacter pathogens in food Hawwas AL-Rashidi​ ​Dr. Mustafa Abdu Qasim 1429 H​
​20
Effect of cooking methods on some of theresidues of organochlorine insecticides inlamb carcasses
Khalid Saleh Al-Qarawi​ Dr. Ibrahim Al-Sheddy 1430 H​
21​ The impact of thermal treatment during the manufacture of milk powder on theresidual activity of lipase and proteaseenzymes Ramzi Abdul Khaliq​ Dr. Hamad AL-Kanhal​ 1431 H​
​22 Migration of electrical and functional properties of some amino acids and the content of camel milk casein Saleh Salemeen​ Prof. Hamza and Prof. Saleh​ 1432 H​
 
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